A few weeks ago, I spotted a photo on someone’s blog of this. Despite having spent a good half hour or so searching through my RSS feed looking for it, I couldn’t find it. If this was your idea, please speak up so I can give you the credit you deserve. As I only vaguely remembered the photo, I kinda invented the filling. It was a delicious way to start the day though, and is highly recommended!
[ SERVES: 3 | TIME: 25 MIN | COST: <$4 ]
[ JOES’ RATING: 4 / 5 | MY RATING: 3.5 / 5 ]
3 wholemeal bread rolls
3 free ranged eggs
½ cup diced red capsicum
½ cup diced spring onions
½ cup grated cheddar or crumbled feta cheese
¼ cup shredded parsley
salt and pepper to taste
Preheat oven to 180°C
Carefully cut the top off the bread rolls and pull out about half of the stuffing.
Place layers of filling into the bottom before cracking a whole egg into the middle.
Cover the eggs with layers of filling, topping off with a layer of cheese and seasoning
Bake in oven for about 15 – 20 minutes, until the egg has set.
- Our rolls dried out pretty fast, so use a cup of water in your oven to keep the air moist.
- I used a folk around the edges to test if the eggs had set firm. This method allowed me to serve them while the yolks were still slightly soft.
- Diabetic Note: Ohhh angry blood glucose levels were angry! This much bread did not make my insulin happy at all.
- Ethical Note: We used day old and two-day old bread rolls for this. What a sensational way to use up leftovers and reduce waste! The parsley came from our garden and cheeses were locally made – added bonus points for us!